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Monday, September 8, 2008

Red Pepper Jelly

With red peppers plentiful and inexpensive, now is the time to make that Red Pepper Jelly for those holiday appetizers and gifts. Served on crackers with Cream Cheese or as a garnish on those tiny quiche it is always a hit.

2 cups finely chopped red bell peppers

5 1/2 cups sugar

2/3 cup red wine vinegar

1/2 cup water

1/2 cup lemon juice

Tabasco Sauce* to taste (I use about 12-15 drops)

1 pouch liquid Certo

Cut open and take seeds out of 2-3 red bell peppers.

*You can also add one hot pepper for more heat.

Chop fine in food processor or blender.

Place peppers, sugar, red wine vinegar and water in large dutch oven over high heat.

Heat and stir until it boils.

Remove from heat and let stand for 15 minutes.

Place pot back on heat and reheat to boiling.

Add lemon juice and liquid Certo and tabasco sauce stirring well.Bring to a full rolling boil and boil 1 minute.

Cool 5 minutes, stirring occasionally.

Pour into clean, hot 1/2 pint canning jars.

Top with hot lids and screw bands.

This is a nice condiment to pork, chicken or turkey

and adds great flavour to a sandwich.

NOTE:

You do not need to put this in a hot water bath. As long as you use hot jars and hot sterilized lids they will stay sealed. Store in a cool, dark place for up to 2 years.

yes! Good stuff....and great Christmas gifts. This was on my list of weekend jelly(s) but I did not get to it. Now I don't have to look up the recipe...just turn on this handy dandy computer in my kitchen! Thanks for posting.

Bev...being relatively new at this...can you tell me how long they last and how to store them? Do I need to do this 'bath' thing I am all paranoid about when I 'can'...do I seal with wax or is it like a regular jelly...just put the sterlized lids on and store in a dark, cool cupboard? For up to a year? Oh, one last question, can I use yellow and orange with the red peppers?

mmmm love red pepper jelly, not something i grew up with but with goats cheese on crackers this stuff is to die for! a couple of questions re this recipe: do you need to follow regular canning methods with this or do you just put the lids on and you are done? where do you store them and how long do they last?

I just found this blog.My Grandmother was a teacher for the Mennonites in Oregon. She used to RAVE about the meals the women would cook.Now I understand! I am inspired to try them all!I will be posting the results on my blog ! Thank you so much!

No hot water bath involved. Just slap those hot seals on screw the rings on ( not too tight) and store in a dark cool room. It lasts a year or two in those conditions but not likely. It will be gone long before that. Thanks for the reminder Chris - Mozza sticks are made for this jelly. Trish - if you use yellow or orange peppers the colour will be affected but otherwise, I think you can use whatever peppers you can get.

I love to put it on chicken. Just sprinkle with Spike seasoning (or your favorite seasonings. Roast until done, then top each piece with a little pepper jelly and roast until melted and well glazed. Yum!

Oh my Bev...this turned out great! I even got a bit creative adding a bit of fresh ground ginger on a few batches...putting them into cute little 125 ml jars all tied with raffia tie and green and red cotton 'hats' (tops) for Christmas gifts...(if I hid them well enough).

I made the red pepper jelly but I doubled the recipe - used 3 liquid certo and now I have 17 small jars of red pepper jelly - **that didn't set** Sealed but didn't set. Any idea how to repair? Or just open them all and recook?

I'm sorry the jelly didn't set for you. I usually make a single recipe at a time. I would recook it and try again. Be sure you use new seals and wipe the tops of the jars clean before putting on the seals and lids. Good luck.

I made the jelly, and it turned out fabulous! I used about three tsp red pepper flakes and it added some heat but not as much as I would've liked, might try again but add some cayenne pepper as well. Definitely a keeper recipe though, planning to give as Christmas gifts. Thanks so much for posting!

I made two batches of this jelly, separately, and the first one set, the second one didn't. So to fix it, do I just bring to a boil, boil 1 minute, and then let cool 5 minutes? Or does it need to cook longer this time? Really want to use as gifts, so if it can be fixed that would wonderful! Thanks in advance for the advice.

here is my best attempt to try and help you - try reboiling it - I'd do it longer than a minute though. at times we have all had time with our jellying and i can't explain why that happens....sorry about not giving you a more concrete answer.